Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 (10-inch-diameter) flour tortillas | ||
| 3 c. shredded Monterey Jack cheese | ||
| 2 c. (10 ounces) coarsely shredded roast chicken | ||
| 1 red Fresno chile, finely chopped | ||
| 1 green jalapeno chile, very thinly sliced into rounds, optional | ||
| ½ c. cilantro leaves, plus more for garnish | ||
| ½ c. barbecue sauce | ||
| Guacamole, sour cream or Greek yogurt, lime wedges, for serving |
Directions
- Arrange tortillas on a work surface and sprinkle half of cheese over bottom halves of tortillas. Top with chicken, chilies and cilantro, then drizzle with barbecue sauce. Sprinkle with remaining cheese. Fold uncovered tortilla over fillings to form a half-moon shape.
- Heat a large flat griddle pan over medium-high heat. Place 2 quesadillas on griddle and cook for about 3 minutes on each side, or until tortilla is crisp and cheese has melted. Transfer quesadillas to a baking sheet and keep them warm in oven. Repeat with remaining 2 quesadillas. Cut each quesadilla into 4 wedges.
- Transfer quesadilla wedges to plates. Top with guacamole and sour cream or yogurt. Garnish with cilantro leaves and serve immediately with lime wedges.
Recipe Source:
Hy-Vee Seasons Spring 2012.